Edamame Dip


Nutrition Facts

Yield: 2
Calories: 460
Fat: 29g
Saturated Fat: 6g
Cholesterol: 10mg
Protein: 27g
Carbohydrates: 35g
Fiber: 18g
Sodium: 2410mg


  • 16 ounces edamame (shelled, fresh or frozen)
  • 1/2 cups chopped fresh cilantro (packed, roughly, including stems)
  • 1/2 cups plain yogurt
  • 1 avocado (peeled, pitted, roughly chopped)
  • 1/2 cups water
  • 1/4 cups lime juice
  • 2 teaspoons salt
  • 5 Tabasco Pepper Sauce (shakes of, less or more to taste)
  • 3 drops dark sesame oil (more to taste)


  1. Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
  2. Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).
Chef: Elise Bauer




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